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2018 | 18 | 2 |

Tytuł artykułu

Ostrich farming: a wildlife management option for restraining Nigeria’s lingering farmers–herders conflicts

Autorzy

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Farmers/herder conflict has been a major national security issue in Nigeria. Despite all efforts of the government and other well-meaning Nigerians, the problem still lingers. This present study seeks to provide a different perspective in curtailing the existing problem. The study indicated that as long as beef remains the most prominent source of red meat in Nigeria, the problem will still persist. The benefits and the challenges of ostrich farming were then discussed. The study recommends that there is a need to publicise the health benefits of ostrich meat so as to attract more consumers and players in the industry.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

18

Numer

2

Opis fizyczny

p.232-240,fig.,ref.

Twórcy

autor
  • Federal College of Wildlife Management, Forestry Research Institute of Nigeria, PMB 268, New Bussa, Nigeria

Bibliografia

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  • [13] Polawska, J, Marchewka, J, Cooper, RG, Sartowksa, K, Pomianowski, J, Józwik A, Strzalkowska N and Horbanczuk, JO. “The ostrich meat – an updated review. Animal Science Papers and Reports, 29 (2011) (1-2: 5-18 and 89-97).
  • [14] Majewska, D, Jakubowska, M, Ligocki, M, Tarasewicz, Z, Szczerbinska, D, Karamucki, T and Sales J. Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle. Food Chemistry 100 (2009) 1639-1648.
  • [15] Sales, J. Ostrich meat research: an update. Proceedings of World Ostrich Congress. Warsaw, September 26-29, (2002) 148-160.
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  • [17] Horbanczuk, JO et al. Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches (Struthio cameleus) aged 14 months. Animal Science Papers and Reports 22 (2004) 247-251.
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  • [22] Hoffman, L. C. and F. D. Mellet. Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Science 65 (2003) 869-875.
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  • [25] Balog, A., A. A. Mendes, I. C. L. Almeida Paz, M. C. Silva, S. E. Takahashi and C. M. Komiyama. 2006. Rendimento de carcaça e avaliação da qualidadenda carne de avestruzes. Anais da Reunião Anual da Sociedade Brasileira de Zootecnia. João Pessoa, PB. Brasil.
  • [26] Nitzan R., D. Barkai, Z. Nitzan and S. Landau.2002. Intake, growth and carcass characteristics of young ostriches given concentrates with and without pasture. Animal Science 74: 71-79.
  • [27] Paleari, M. A., S. Camisasca, G .Beretta, P. Renon, P. Corisco, G. Bertolo and G. Crivelli. Ostrich Meat: Physico-chemical characteristics and composition with turkey and bovine meat. Meat Science 48 (1998) 205-210.
  • [28] Schaller, N. U., B. Herkner, R. Villa, P. Aerts. The intertarsal joint of the ostrich (Struthio camelus): Anatomical examination and function of passive structures in locomotion. Journal of Anatomy 214 (6) (2009) 830-47.
  • [29] Schaller, N. U., D'Août K, R. Villa, B. Herkner, P. Aerts.. Toe function and dynamic pressure distribution in ostrich locomotion. Journal of Experimental Biology 1 214 (Pt 7) (2011) 1123-30.
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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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